Yield: 4
Contents
Keto Cauliflower and Bacon Soup
This keto cauliflower and bacon soup will be your new favourite hearty recipe.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 25g butter
- 800g cauliflower, cut into florets
- 180g bacon, thinly sliced
- 25g (1/3 cup) shaved parmesan
- 750ml (3 cups) chicken stock
- 250ml (1 cup) thickened cream, plus extra, to drizzle
- 2 green shallots, thinly sliced, pale and dark sections kept separate
- Extra virgin olive oil. to drizzle
Instructions
- Heat the butter in a large saucepan over medium heat until foamy. Add the pale shallot slices. Cook, stirring, for 1 minute or until softened.
- Add the cauliflower and stir to coat. Pour in the stock and bring to a simmer. Reduce heat to low and simmer, partially covered, for 20 minutes or until the cauliflower is tender. Stir in the cream. Set aside to cool slightly.
- Meanwhile, cook the bacon in a non-stick frying pan over medium-high heat, stirring occasionally, for 5 minutes or until crisp. Remove from heat.
- Use a stick blender to blend the soup in the pan until smooth. Bring soup to a simmer over high heat. Season with salt and white pepper.
- Divide the soup among serving bowls. Drizzle over the extra cream and olive oil. Season and serve sprinkled with bacon, parmesan, and dark shallot slices.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 106Carbohydrates 2gProtein 4g
